Grilled Asparagus And Prosciutto Wraps With Pineapple

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2 tablespoons extra-virgin olive oil, plus more for drizzling

2 ounces chorizo, julienned (1/2 cup)

2 tablespoons red wine vinegar


32 medium asparagus spears (1 1/2 pounds)

Eight 1/4-inch-thick slices of pineapple

8 thin slices of prosciutto (2 ounces)

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